Chicken Thai Curry

This was really, really good. Ryan and I love Thai food and coconut, so this was right up our alley. It did great pureed too!

Ingredients
2 cans coconut milk
10 tbsp yellow curry paste
2.5 lbs chicken breasts, cut lengthwise into 1” strips
2-3 Tbsp olive oil
Salt and pepper
5 cups broccoli florets, cut into 1” florets (20-25 minutes)
3 cups mushrooms, halved (30-35 minutes)
4 cups sweet potatoes, cut into 1” pieces (45-50 minutes)

Process
Sprinkle chicken pieces with salt and pepper. Heat olive oil in a large nonstick skillet over high heat for 3 minutes. Add the chicken and reduce heat to medium-high. Allow chicken to cook on one side, undisturbed, for 2-3 minutes. Use tongs to flip the chicken over and brown other side, 2-3 minutes. Remove chicken from pan.

Cook vegetables: Preheat oven to 425 degrees. Cut vegetables. Toss with 2 Tbs coconut oil, 2 garlic cloves, salt, and pepper, Bake on middle racks of oven, 20-25 minutes, stirring every 10 minutes. If they start to brown but are tender, lower temp to 350 degrees.

Place coconut milk and curry paste in a large skillet over medium heat. Stir until combined, then simmer 5 minutes. Add cooked chicken and vegetables to the skillet. Simmer until heated through, about 5-10 minutes.

Recipe from It Starts With Food by Dallas and Melissa Hartwig